napolitana sauce.

This has become a staple in my house. A perfect base for many pasta sauces, pizza bases, or just on its own. And it’s so easy to make…

This makes enough sauce to freeze and have at the ready for a few meals.

2 medium onions, finely sliced
2 medium garlic cloves, finely chopped
10g fresh origanum or marjoram leaves, finely chopped
20ml olive oil
4 x 410g tins of chopped tomatoes (with juice)
salt and pepper to taste

Heat the olive oil in nice big pot until hot
Add the onions and saute for 3-4 minutes until soft, transparent and full of flavour. Don’t let them caramelise though
Add the garlic and herbs, saute for another minute to develop the flavours
Add the tomato and allow to come up to the boil, before lowering the temperature and simmering slowly for 45 minutes
Season the sauce about 40 minutes into cooking, to allow the seasoning to cook through

Some variations:
If you’re going to use the sauce immediately, tear up some basil leaves and stir through after seasoning
To make puttanesca, ass black olives, capers and anchovies
Add chilli and more garlic for arrabiata
Reduce the sauce more to make a pizza base
Add some tomato paste for a richer sauce, before adding your tinned tomatoes
If you can’t find the fresh herbs, use half the quantity of dried herbs

This sauce is ideal to make and freeze, and to just defrost, and add stuff, for easy weeknight cooking

They key for this sauce is to not be rushed. Allow the onions to cook properly, allow the flavours to develop…

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